Roast Chicken Enchiladas with Red Mole

Red-Chile Mole

Makes 4 cups z

INGREDIENTS

3 teaspoons coriander seed 2 ½ teaspoons anise seeds 2 ½ teaspoons cumin seeds 2 ½ teaspoons dried oregano (preferably Mexican) 4 tablespoons vegetable oil 1 medium onion, finely diced 1 medium clove garlic, peeled and minced ¼-teaspoon cinnamon powder 1 small tomato, roasted and pureed -fresh or canned 1/2 cup ground mild Red-Chile 3 ½ - 4 cups water or low sodium chicken broth 4-ounces Mexican chocolate grated (Ibarra) 1 ½ teaspoons sherry vinegar ½ cup cashews

DIRECTIONS

To make the mole

Preheat oven to 400 degrees

In a shallow sauce pan dry toast the coriander, anise, and cumin seeds with the dried oregano over a medium heat until fragrant. Remove the seeds from the heat and allow them to cool. Grind the seeds in a blender or mortar and pestle.

Heat some oil in a saucepan over medium heat and add the diced onion, stirring frequently until it begins to brown. Add the garlic, cinnamon, and ground spices and cook for another minute to combine the flavors.

Remove the pan from the heat and allow to cool slightly before adding the ground Chile, pureed tomato, and 3 cups of water or light chicken broth.

Return to the stove and bring sauce to a boil, stir frequently to avoid the Chile sticking to the pan. As it begins to thicken add more water/broth, approximately ½ cup, to thin it out a little.

Add the chocolate while continuing to stir, until the chocolate has melted.

Simmer for approximately 10 minutes, remove from the heat. Then stir in the vinegar.

Enchiladas

Serves six. About 30 minutes

INGREDIENTS

18 8” corn tortillas (plus extra for breakage) 3 cups shredded chicken 6 tablespoons pepitas (pumpkin seeds), toasted small bunch cilantro

California Wine Suggestions provided by Brian Carriveau, BA Wine Buyer

*Dirty and Rowdy Family Winery, 2019 Red Blend of Mourvedre, Zinfandel, Petit Sirah, Barbera, and Chenin Blanc.

$20 from every bottle sold goes to Farmworker COVID relief fund.

To build the enchiladas

Toast the pumpkin seeds, without any oil over a medium heat in a small skillet, stirring constantly until golden. Remove from the heat and set aside.

In a medium saucepan combine the shredded chicken with 1 ½ cups of the mole and warm over a medium heat.

While the chicken is warming bring the remaining mole to a simmer and heat the tortillas in a heavy bottomed skillet to soften without crisping, about 3 minutes.

When ready to serve, assemble the enchiladas by scooping 2 generous tablespoons of chicken into the warmed tortilla.

Roll your enchilada and place it on a warm dinner plate.

Continue making the enchiladas this way, 2 to 3 to a plate.

Then douse them liberally with hot mole and finish by sprinkling the top with toasted pumpkin seeds and fresh cilantro.